I am hoping to adopt the vocabulary of the enthusiast. You know the kind of thing; you overhear a group of folks yacking on happily about their shared pet subject and it has all the meaning of gobbledegook until you have been initiated into the intricacies of the language.
In the past fortnight I have had a day admiring Dexters - I hope the photo gives you an idea of their diminutive scale but if you are not familiar with round bale hay feeders, perhaps not - and a day learning the basics of cheese, yoghourt and butter making. I am slowly starting to develop a new vocabulary.
In my fridge is a selection of hand-made dairy delights: Mascarpone, Greek-style yoghourt and my pride and joy, two types of butter. One is sweet butter, made from unpasteurised cream with absolutely nothing added. The other is a slightly salted butter made from cultured cream. I don't believe this means it has a passing acquaintance with Jonathan Miller, rather that it has had bacteria added to give it a particularly lactic taste.
Making the butter was incredibly straightforward and it is one of those things (like using a potter's wheel or seeing otters in the wild) that I have always yearned to do. Considering how expensive a cream separator is, I will now be on the lookout for one at farm sales and in the small ads. In the meantime, if there's reduced double cream for sale, I'll be first in line. And then there's just that small issue of having cows....